Twice Baked Russet Potatoes

March 25, 2013September 16, 2013 ~ lindy

*6 Russet Potatoes

Wash or scrub any dirt on your potatoes and then rub with olive oil.
Bake 400* F. For about 1 hour. Remove from oven and cool until you can handle them.

Poke each potato a few times with a fork, some people skip this step but I have had a potato explode in the oven and it is a mess to clean up.

Cut through length wise each baked potato and clean out centers of potatoes and place in bowl.

Add to plain potatoes: 1/2 to 3/4 cup Cream or Greek Yogurt, 1/4 cup Butter, 1/2 cup milk (I used skim) and salt and pepper to your taste.

Mash with a potato masher or use a mixer and whip them.

Next, spoon potato mixeture into empty potato skins and top with 1 Tablespoon of each shredded Mozzarella, Parmesan Cheese and sprinkle with dried or fresh chives.

Bake 350* F. For 30 minutes. If you like a crispy top broil until lightly browned.

Enjoy!

French Dip Sandwiches Crock Pot Style

March 24, 2013November 7, 2017 ~ lindy

French Dip Meat

*Eye of Round Roast Frozen, thaw in refrigerator
*2 12 ounce cans Cola or Root Beer
*1 Package Au Jus mix
*1 or 2 Tbsp. dried onions
1/2 tsp. Salt
1/4 tsp. Pepper or to taste
1/2 tsp. Red Pepper Flakes or to taste

Place all ingredients in crock pot. Cook on High for about 6 hours or follow your crock pot instructions. Then shred the meat with two forks or in a mixer like a Kitchen Aid. Keep on warm until ready to serve. This is how I’ve always cooked my roast, but you could cook yours overnight on low.